Jul 29, 2011

Traveling is always so much fun to tour interesting places, to chat with people you meet, but also to be able to sample the local cuisine. It is truly an education about the culture of most places you go.On our recent trip to Europe with our son and daughter-in-law, Barney and I always enjoyed reading menus, although we were sometimes challenged to actually know what we might be getting. In most countries you have to ask if they have a menu in English, so it was a treat in Scotland to not have this problem.These appetizer scallops at the Tiger Lily in Edinburgh were so delicious, I was reluctant to even offer them around. Of course, you can see Barney eyeing the beautiful presentation on a board of slate (well, it looked like slate), and well he should. It was fantastic! We always tried to eat what the locals did, or at least what is indicative of the area. Fortunately, we had already had our haggis, neeps and tatties, and so branched out to a bit fancier cuisine. And yes, I shared my scallops...and he shared his dish with me. Barney and I always order different things so we get to sample more. Fun!

My favorite recipe that echoes these is called Teriyaki Scallops on page 28 of our new edition of Best of the Best from Florida Cookbook. The Courtyard on Grove (Merritt Island) serves these and shared their recipe. So many great seafood recipes in this book. Mention the code BLOG and get a 20% discount off your next Best of the Best Cookbook order! Yummm....

Jul 8, 2011

Recipe Hall of Fame Fresh from the Farmers Market Cookbook will debut this Sunday, July 10th on QVC! Watch "In the Kitchen with David" 11-2pm (central). Terresa Ray will be filling in as the on-air guest.